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Spinach Chana Dal

Kiran Dodeja-Smith
  • 105 minutes
  • Serves 4

INGREDIENTS

1 1/2 cups

chana dal (soaked overnight and washed and drained after soaking (dried split chickpeas, often sold in the bulk section))

1/2 tsp

turmeric

1 tsp

salt

1 1/2 tbsp

ghee (clarified butter - could substitute olive oil)

1/2 tsp

mustard seeds

1/2 tsp

cumin (whole seeds)

1

onion (large, peeled and chopped)

2 cloves

garlic (peeled and chopped)

1 tsp

ginger (fresh, peeled and grated)

1

green chili (chopped)

5 oz

spinach (fresh, chopped)